Description

Delight in these bright and zesty Lemon Crinkle Cookies, perfect for spring or any time you crave a citrusy treat. Soft, chewy, and generously coated in confectioners’ sugar, these cookies offer a refreshing lemon flavor with a satisfying crinkle pattern on top. They are chilled before baking to enhance texture and ensure easy handling of the sticky dough.

Ingredients

Scale

Dry Ingredients

2 and 1/2 cups (313g) all-purpose flour (spooned & leveled)
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
1 cup + 2 Tablespoons (225g) granulated sugar
1 large egg, at room temperature
1/4 cup (60ml) fresh or bottled lemon juice, at room temperature
1 Tablespoon lemon zest (packed)
1 teaspoon vanilla extract

For Coating

3 Tablespoons (35g) granulated sugar (optional, for rolling)
1 cup (120g) confectioners’ sugar

Instructions

Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly mixed. Set aside for later incorporation.
Cream Butter and Sugar: In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to beat the softened butter and granulated sugar on medium-high speed until light and fluffy, roughly 3 minutes. This step is essential to create a tender texture in the cookies.
Add Wet Ingredients: Beat in the egg, lemon juice, lemon zest, and vanilla extract on high speed until well combined, about 1 minute. The mixture may look curdled, which is normal. Scrape down the sides and bottom of the bowl to ensure even mixing.
Incorporate Dry Ingredients: Reduce mixer speed to low and beat in the flour mixture until just combined. The dough will be thick, creamy, and sticky.
Chill Dough: Cover the dough tightly and refrigerate for at least 3 hours or up to 3 days. Chilling is crucial for handling the sticky dough and developing the cookie texture.
Prepare for Baking: Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper or silicone baking mats. Remove the dough from the refrigerator; if chilled longer than 3 hours, let it sit at room temperature for 10 minutes to soften slightly.
Roll Dough Balls: Scoop approximately 1 tablespoon (20g) of dough per cookie. To prevent the confectioners’ sugar from melting into the dough, first roll each ball lightly in granulated sugar, then roll generously in confectioners’ sugar 2-3 times for a thick coating. Place the coated dough balls 3 inches apart on the prepared baking sheets.
Bake Cookies: Bake for 12–13 minutes until the edges are set but centers remain soft. If cookies haven’t spread by 9 minutes, gently bang the baking sheet on the counter 2-3 times to encourage spreading, then return to bake. This step helps create the classic crinkled look.
Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will deflate slightly as they cool, giving them their signature appearance and texture.
Storage: Store cookies in an airtight container at room temperature for up to 1 week to enjoy their fresh lemony goodness.

Notes

Using fresh lemon juice and zest enhances the vibrant lemon flavor.
Chilling dough is mandatory for easier handling and better cookie structure.
Rolling dough balls in granulated sugar before confectioners’ sugar prevents the coating from melting into the dough.
Banging the baking sheet helps initiate spreading if cookies don’t spread on their own by 9 minutes of baking.
Cookies will be soft in the center when done; do not overbake to maintain chewiness.
Store cookies in an airtight container to keep them fresh for up to one week.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: lemon cookies, crinkle cookies, lemon crinkle cookies, citrus cookies, soft cookies, chewy cookies, lemon dessert